Mustard-Dill Salmon Steak
Makes 4 servings
|1||can (10-3/4 ounces) reduced-fat cream of celery soup|
|1/2||cup fat-free (skim) milk|
|1/4||cup finely chopped onion|
|2||teaspoons Dijon mustard|
|1||clove garlic, minced|
|3/4||teaspoon dried dill weed|
|1||cup seedless red grapes, halved, divided|
|4||(6- to 8-ounce) boneless salmon steaks or fillets, 3/4 inch thick*|
|2||tablespoons chopped fresh parsley|
*Halibut, swordfish or tuna can be substituted for salmon.
- Combine soup, milk, onion, mustard garlic and dill in small bowl; mix well. Spread half of soup mixture and half of grapes in 13X9-inch baking dish. Place fish over soup mixture. Pour remaining soup mixture over fish and sprinkle with remaining grapes.
- Bake at 350°F 20 to 25 minutes or until fish begins to flake when tested with fork. Sprinkle with parsley.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||26 %|
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